Eat your veggie muffin

Next time, I'll increase all the seasoning especially salt ... maybe squeeze out water from frozen spinach as well and add some cheese in Casey's version. Overall, a very good base recipe! Delicious and nutritious!! Great for packing to lunch or picnic!

Adapted from http://www.greenkitchenstories.com/spinach-muffins/

Gluten Free Spinach and Carrot Muffins
Makes 12 small muffins

1 cup buckwheat flour
(In a food processor, grind up 1/2 cup buckwheat groats + 1/4 cup oats in food processor, combine with another 1/4 cup chickpea flour Will play with quinoa flour, oat bran etc next time)
1/3 cup cornflour (Used cornmeal )
1 tsp baking powder
3 tbsp flax seeds (milled) or boiled quinoa (Used 3tbsp flaxseed meal)
1/2 tsp salt & pepper (Will increase salt to 1tsp )
1/2 tsp pepper (Used both black and white)
1/2 tsp nutmeg (used 1/2 tsp garam masala Will increase to 1tsp)

In the food processor, beat
3 eggs
1 cup yoghurt (Used 1/2 cup greek yogurt + 1/2 unsweetened almond milk)

Change food processor to grater, add:
200 g fresh spinach leaves (Used 200 g frozen spinach... Need to squeeze out water next time)
2 carrots (Used one large)
1 onion (grated)
1/2 organic lemon (juice and peel)
1 clove garlic (mashed)

350 25 degrees

Too wet for me (mistake on using frozen spinach directly from the freezer) Baked another 35 mins at 300 degrees. Cool, enjoy or wrap individually to put in the freezer!

Love them!!